In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20th day whereas in normal packed samples it decreased to 23.11 N.mm on 15th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging.
| Published in | American Journal of Health Research (Volume 9, Issue 2) |
| DOI | 10.11648/j.ajhr.20210902.13 |
| Page(s) | 46-49 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Kradi Cheese, Vacuum Storage, Temperature, Chewiness
| [1] | Alam, T., Saha, N. C., Bharadwaj, A and Goyal, G. K., (2016). Influence of Modified Atmosphere Packaging (MAP) on textural Properties of Mozzarella cheese during refrigeration storage. Asian J. Dairy & Food Res., 35 (2), 103-110. |
| [2] | Bourne, M. C., (1978). Texture profile analysis. Food Technology, 32, 7: 66-72. |
| [3] | Dimitreli, G., Exarhopoulos, S., Antoniou, K. K., Zotos, A., and Bampidis, V. A., (2017). Physicochemical, textural and sensory Properties of white soft cheese made from buffalo and cow milk mixtures, International Journal of Dairy Technology, 70, 1-8. |
| [4] | Fox, P. F., Sweeney, P. L. H., Cogan, T. M., Guinee, T. P., (2004) Biochemistry of cheese. cheese: chemistry, physics and microbiology, volume 1, Elsevier. 765-790. |
| [5] | Lawrence, R. C., Creamer, L. K., and Gallies, J., (1987). Texture development during cheese ripening. Journal of Dairy Science, 41 (8): 1748-1760. |
| [6] | Mohamed, A. G and Shalaby, S. M., (2016). Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.), International journal of Dairy science, 11 (2) 61-68. |
| [7] | Olson, N. F., Johnson, M. E., (1990). Light cheese products: characteristics and economics. Journal of Food Technology, 44: 93-96. |
| [8] | Patil, G. R., and Rao, K. J., (2006) changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storage. Journal of Texture Studies, 37, 156–164. |
| [9] | Punoo, H. A., Patil, G. R., and Singh, R. R. B., (2018a). Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India). International Journal of Dairy Technology, 71, 2, 372-381. |
| [10] | Punoo, H. A, Patil, G. R., and Singh, R. R. B., (2018b). Physico-chemical and microbiological composition of Kradi cheese. Indian Journal of Dairy Science, 71 (2), 152-155. |
| [11] | Punoo, H. A, Shafi. M, and Baba, W. N. (2017). Textural, Physico-chemical, Micro-structural and Antioxidant Properties of Soy Paneer prepared from admixtures of Skim cow milk and Soymilk. International Journal of Advanced Research in Science and Engineering, 6, 3, 387-400. |
| [12] | Punoo, H. A. (2020). Chemical changes of kradi cheese stored at refrigeration temperature under vacuum and normal conditions, Indian J. Dairy Sci. 73 (1): 28-31. |
| [13] | Punoo, H. A., Patil, G. R., and Singh, R. R. B. (2018c) Quantitative descriptive sensory analysis of Kradi Cheese, SKUAST Journal of Research 20 (2): 230-237. |
| [14] | Zheng, Y., Liu, Z., and Mo, B., (2016). Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature. Journal of Chemistry, http://dx.doi.org/10.1155/2016/8690380. |
| [15] | Dongare, S. A, Dige, Y. P., and Syed, H. M.(2019). Storage study and textural profile analysis of paneer at different temperature. Journal of Pharmacognosy and Phytochemistry, 8 (2): 864-868. |
| [16] | VanHekken, D. L., Tunick, M. H., and Park, Y. W., (2005) Effect of Frozen Storage on the Proteolytic and RheologicalProperties of Soft Caprine Milk Cheese, J. Dairy Sci. 88: 1966–1972. |
| [17] | Frau, F., Carate, J. N. L., Salinas, F., and Pece, N. (2021) Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage, Food Sci. Technol, Campinas, 41 (2): 295-303. |
| [18] | Mezosolis, J. A., Moohuchin, V. M., Zarate, A. S., Ronquillo, M. G., Estradaleon, R. J., Ibanez, R., Toromujica, P., Chaycanul, A. J., and Perez, E. V. B., (2020). Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk, Foods, 9, 1666; doi: 10.3390/foods9111666. |
APA Style
Hilal Ahmad Punoo. (2021). Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures. American Journal of Health Research, 9(2), 46-49. https://doi.org/10.11648/j.ajhr.20210902.13
ACS Style
Hilal Ahmad Punoo. Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures. Am. J. Health Res. 2021, 9(2), 46-49. doi: 10.11648/j.ajhr.20210902.13
AMA Style
Hilal Ahmad Punoo. Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures. Am J Health Res. 2021;9(2):46-49. doi: 10.11648/j.ajhr.20210902.13
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ajhr.20210902.13,
author = {Hilal Ahmad Punoo},
title = {Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures},
journal = {American Journal of Health Research},
volume = {9},
number = {2},
pages = {46-49},
doi = {10.11648/j.ajhr.20210902.13},
url = {https://doi.org/10.11648/j.ajhr.20210902.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajhr.20210902.13},
abstract = {In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20th day whereas in normal packed samples it decreased to 23.11 N.mm on 15th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging.},
year = {2021}
}
TY - JOUR T1 - Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures AU - Hilal Ahmad Punoo Y1 - 2021/05/14 PY - 2021 N1 - https://doi.org/10.11648/j.ajhr.20210902.13 DO - 10.11648/j.ajhr.20210902.13 T2 - American Journal of Health Research JF - American Journal of Health Research JO - American Journal of Health Research SP - 46 EP - 49 PB - Science Publishing Group SN - 2330-8796 UR - https://doi.org/10.11648/j.ajhr.20210902.13 AB - In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20th day whereas in normal packed samples it decreased to 23.11 N.mm on 15th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging. VL - 9 IS - 2 ER -
Email: